All Grain Bourbon Recipe for Moonshine|Part 1
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- čas přidán 1. 07. 2024
- Are you looking for an all grain bourbon mash recipe? In this video I will take you through part 1, making the all grain bourbon mash recipe using 6 grains and malted barley. Part 2 will be siphoning off, preparing to run, running it, and results from the final product.
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00:00 All Grain Bourbon Mash Recipe Introduction
00:13 Soak 6-grains in water overnight 9 pounds
00:32 Next day pour in 2.5 gallons of water-stir well
01:03 Add a few gallons of water, heat and bring the temperature to 190 degrees Or see next
02:02 Strain off the grains and add the water back in the pot and heat to 190 degrees
02:22 Crack open the 6 lbs. malted barley-coarsely
03:28 1.5 hrs. later, check the temp, 185 degrees, dump into a fermenting bucket
03:50 After 1 hr., check the temperature
04:00 Check temp at 157 add the cracked malted barley
04:15 Stir well, the starches will start to get like a liquid (a good thing)
04:38 Put a loose cover on the barrel, add blankets for 1 hour
05:00 1.5 hrs. later, check the temp, stir check the temp.
05:25 Do an iodine test in 2 bowls
05:53 If iodine test is not clear, let the grains sit an other hour
06:03 Use a refractor to take a reading (watch the video)
06:13 Take a test using a hydrometer using the clear liquid on top, not the grains (watch the video)
06:40 The next morning, stir well, remove blankets and take a temp-leave lid on for 30 mins
07:41 95-100 degrees, pitch the yeast, Add 1-2 Tablespoons DADY yeast, leave uncovered 10 mins
08:15 15 mins, check for foam, put lid on, loosely, insulate if you choose
08:52 Cover the mash bucket with a quilt or heavy blanket
09:00 Watch how to keep your mash warm in the winter
09:08 Update on cap-if not fallen, let the mash sit 3-5 days until the cap falls
09:39 Example of a pumpkin mash, cap fallen
09:49 Example of all-grain corn, cap not fallen
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Thanks for an easy all grain. Lower volume, high flavor! Yeah Buddy!!
You bet! Thanks for your support, we appreciate you! J.
Use a homebrewing false bottom or a Brew In A Bag (BIAB) bag to keep from scorching. The bag method also eliminates the straining step.
Big like
Big thank you! :)
Still running you on the daily. =)
I did 6 hrs the other day, I will let it run during the night-slow internet during the day :)
@@MoonshineHowTo Hugs, homie! =)
If you use amalyse alpha you would use barley malt as well right?
If you use at least 25 percent malted barley you don’t have to use Amylase. Amylase can be used to help in the conversion. If using just enzymes you really need Glucoamylase as well as Amylase.
Question...anything wrong with just getting the water to just below boiling....then cutting the heat and throwing the grains in to cook?
Absolutely you can throw the corn in at 190 degrees, try and hold the heat for 60-90 mins to release the starches. Let this cool to 155 degrees to add malted grains. You should never add malted grains above 160, it will kill the enzymes.
For everyone that reads this and is new to the craft. On the bottle or package it says enzyme denatures above a certain temp actually means like he said "kills the enzyme".@@MoonshineHowTo
Wear happend to part 2?
Great vid, I’m interested in how you separate the grains from the wash. I StRuGgLe with corn!
After fermenting on the grain, I siphon off the top, leaving it down to a thin layer. The grains are reused for a sour mash. Check out that video. If you need more liquid out of the grains, you can try using a paint strainer. czcams.com/video/uUsAxLa9MDg/video.html
How did this one turn out. Thx. 🤟🤟🍻🍻
That's part 2, next weekend will run, make video and hopefully get it uploaded shortly thereafter.
Wheres part2???@@MoonshineHowTo
Did you make part 2?
Thanks for the reminder, it will be done by the weekend :)
@@MoonshineHowTo please show how to get it from the fermenter to the still. I’m stuck on separating the grain?
@@paulkelley4931 check out the sour mash recipe video. In a nut shell, siphon down to about within one half inch of the solids. Reuse those grains for a sour mash which I explained in the sour mash recipe video. Check out all the videos each one has a lot of info.
Why not use food grade corn?
If you ever tried the 6 grain scratch non GMO. No preservatives it is great. I have bought from grains from brew shops and online and it is actually better.
Don't chicken scratch have rats that relive themselves while being stored in grain silo's ? That is why it says not for humans consumption, It's not clean.
I like this 6 scratch it is non GMO and It has no preservatives. I have worked in several food plants around the United States and they all have rat’s so I am sure any corn you buy was stored in a warehouse. Just my thoughts
@@raymondminer8867 Rats @$$ moonshine ,I might be on to something.
Why didn't you add your grain to a 190ﾟ water rather than cold water
That temperature would destroy (denature) the amylase enzymes in the grain. It's fine for the corn because it has no enzyme. Amylase is active generally from 135 degrees to 162, with beta amylase preferring 145 to 148 ideally, and alpha amylase preferring 155 to 160. Anything above 165 and they denatured. Below 135 and conversion can still happen, but it's significantly slower. Hope this helps.
Very good answer
Unclear explanation bro
Unclear question bro?
So boring.